Serves: 8
INGREDIENTS
- 2x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes
- 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs)
- 3 tablespoons unsweetened cocoa powder
- pinch of salt (optional! About ¼ teaspoon. Adjust to your tastes)
- 20g | 2 squares 70% chocolate, shaved (optional for extra richness — or sugar free chocolate chips)
- extra shaved chocolate to garnish
DIRECTIONS
Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open and scoop out the thick cream sitting at the top over the water. Transfer the cream to a bowl and discard the liquid left in the cans.
Add the sweetener (or sugar) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain ‘whipped cream’ to use as a topping to serve with (optional), and set aside.
Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate. Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the ‘plain whipped cream’ over the mousse and sprinkle with shaved chocolate (if using).
NUTRITION INFORMATION
Serving size: per serve (out of 8 serves) Calories: 192 Fat: 18.6g Carbohydrates: 3.6g Sugar: 1.2g Fiber: 0.6g Protein: 1.6g Net Carbs: 3g